2 15-ounce cans of beans drained and rinsed (kidney, black, and pinto are good choices). Add a third can of beans if not using vegan ground meat or TVP.

1 cup frozen corn

1 zucchini, chopped

Instructions

If using TVP, start by heating a few teaspoons of vegetable oil in a large skillet. Add the TVP and toast over medium-high heat, stirring constantly for about 3 minutes. Toasting the TVP will give the texture a bit more of a bite and keep it from getting at all soggy. Bring 1 cup of water or vegetable broth to a boil and pour over the TVP. Set aside.

In a large stockpot, heat 1 tablespoon of vegetable oil over medium heat. Add the onion and cook for about 2 minutes. Next add the diced tomatoes, tomato paste, jalapeno (if using), chili powder, ground cumin, garlic powder, Italian seasoning, salt, and pepper and allow to cook for about 5 minutes.

Cook the pasta until al dente (cooked through, but still slightly firm). After draining the pasta, use the hot stockpot to cook your sauce.

Combine the mustard, lemon juice, soy sauce, and peanut butter (or alternatives) in the stockpot over low heat. Add the garlic powder, paprika, and nutritional yeast, whisking to combine. Slowly add the dairy-free milk, a little at a time, until it reaches your desired thickness. Add salt and adjust to taste.

Add the vegan cheese if desired and cook until cheese is completely melted. Turn off the heat and add the pasta, tossing to coat all the noodles.

To create tofu-ricotta, drain and mash the tofu in a mixing bowl. Add the lemon juice, salt, garlic powder, Italian seasoning, and nutmeg. Set aside.

If using Gimme Lean ground beef, crumble into a small frying pan with the tablespoon of olive oil. Fry for about 5 minutes, stirring occasionally. Once it starts to turn golden and crispy, remove from heat. If using TVP, soak it in the 2 cups of boiling broth.

Spread a thin layer of marinara sauce on the bottom of a 9 x 13-inch pan.

Prepare the dry noodles by spreading the tofu-ricotta evenly on each piece. Place 1 layer of noodles on the bottom of the pan. Place a layer of spinach leaves on top of the noodles, followed by half of the ground veggie beef or TVP.

Then pour 1 cup of marinara sauce, making sure it is evenly distributed over the whole pan. Repeat with the second half of your ingredients. Top with a final layer of noodles, the last cup of marinara sauce, and the half cup of vegan cheese.

Cover with foil and bake for 35-45 minutes, until the sauce is bubbling. Uncover and bake for an additional 5 minutes. Allow to cool and set for at least 15 minutes before serving.

Preheat oven to 400oF. Place the potatoes on a large baking sheet and toss with a tablespoon of the olive oil. Sprinkle with some salt and pepper. Roast for about 15 minutes, while preparing the rest of the ingredients. This step will form a nice skin on the potatoes.

Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices and …“ of the rosemary in a single layer on the bottom of the dish or skillet.

In a large bowl, combine the remaining olive oil and rosemary with the lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using tongs, remove the green beans and arrange them on top of the lemon slices. Remove the potatoes from the oven and arrange along the edge of the dish or skillet on top of the green beans.

Place the vegan chicken in the same bowl as the olive oil mixture and coat thoroughly. Place the chicken onto skillet and pour any of the remaining olive oil mixture over the top.

Roast in the oven for 20-30 minutes or until the green beans are tender, but still bright, and the chicken is golden brown around the edges. Place a piece of the roasted chicken on each serving plate and divide the green beans and potatoes equally. Top with the lemon slices and serve hot.

If making the dough, pour the warm water into a large bowl and sprinkle the yeast over the top. Allow to sit 2 minutes, then add the sugar, salt, and half the oil. Stir and allow to sit for another 2 minutes.

Add the flour a half cup at a time, mixing thoroughly. Once the dough starts to form a ball (at about 2 cups of flour) dump on to a clean countertop to knead. Add more flour as you knead the dough, just enough to prevent sticking. Knead for about 5 minutes€”squishing and pushing away from you, then folding and pressing back towards you. The dough should be smooth, springy, and firm, but not dry.

Place the dough back into the bowl with the other tablespoon of oil, rolling it over a few times to coat. Cover with a kitchen towel and set in a warm spot for 40-60 minutes.

Once the dough has nearly doubled in size, preheat your oven to 450oF. If using a pizza stone, preheat it inside the oven too.

Roll the dough to desired thickness. Once the oven and stone (if using) are hot, place the dough onto the stone or pan and layer your toppings.

Depending on the thickness of your toppings and crust, bake 8-15 minutes. The crust will be a light brown when done. Remove from oven and allow to sit a few minutes before cutting and serving.

In a large pot, completely cover corn husks with hot water. Soak for 30 minutes to soften.

In a medium bowl, mix masa harina with the salt, garlic powder, and 1 ½ cups of the vegetable broth or water. Add vegetable oil, and work with your fingers. Keep adding broth in small amounts, until you have a smooth, cookie dough€“like consistency.

Drain and flatten corn husks. Spread about 4 tablespoons of masa dough in the middle of the husk.

Press the dough into a 2.5 x 4-inch rectangle, leaving a 1- to 1.5-inch border on each edge of the husk.

Top with 2 tablespoons of your desired filling.

Fold sides of the husks in over the filling, rolling it. Turn pointed end up to the middle, then fold top flap down. Tie tamales with an extra strand of corn husk to secure the husk around the filling.

Once all tamales are assembled, steam for 30 minutes. Serve warm, topped with salsa.